I've loved crepes since I was little. I researched the ingredient combinations, the way of mixing the batter and the way to get a nice crepe pattern, to make what I think is the ideal crepe.If you mix the ingredients in order with a whisk, you won't need to sift the flour to get a smooth batter. Once the oil starts to disappear, the pattern won't be so pretty, so add more oil after cooking the 2nd/3rd crepe. Recipe by Tomusuke

This is a crepe batter that I really like and have been making for a long time.Once the crepe has been flipped, just cook it for a short time so that it doesn't burn. If you plan to fill the crepes with sweet ingredients, they'll taste better if you increase the amount of sugar in the batter. If you are using a non-stick pan you shouldn't have to use too much oil (at least if nothing is sticking). Recipe by Yuuyuu0221

This is not my recipe. I learned this recipe at Gino's Culinary Studio in NY. This recipe makes several crepes, about 15. You can either cut the recipe down or save the already made crepes in the fridge for use later.

Totally in love 😍 🥰 with this recipe that I found in one of my favorite food bloggers pages in Instagram. It’s thin and tender and deliciously buttery 😋 You can use any kinds of fillings you like. My favorite is always hazelnut spread and fresh strawberries 🍓 Hmmm now I’m thinking of making the chocolate version of this yummy crepe. What do you think? Do you also like chocolate crepe? 😊Please follow my Instagram @jenscookingdiary (Indonesian recipes) or @jenscookdineandtravel (English recipes) 🙏🏻

I love these with vanilla yogurt and peaches inside. But they're equally delicious with syrup, or cinnamon & sugar, or almost anything else you can conceive of!Also amazing as savoury crèpes for dinner, but you'll want to leave the sugar and vanilla out then, and maybe throw some herbs in instead, depending on what your intend to have as fillings.

I wanted to make some crepe-wrapped ice cream for my family, so I worked out the amount of ingredients I would need to make just enough crepes.Mix the vegetable oil in well. Be careful about how hot the frying pan gets. If you double the amount of ingredients I recommend using 1 large (approx. 60 g) egg. Recipe by Maakunnookusan

The French " Crepe " word for a very thin pancake.if you want to make sweet , prepare this recipe adding 2 tablespoons sugar to the batter. You can sacked and wrap in a plastic bag or foil in the freezer for 3 months . Just place plastic wrap between crepes to be frozen will make it easier to separate them to thaw. This recipe make 12-13 small crepes

A simple recipe to prepare French crêpes filled with banana slices and nutella spread. A must-try!

At first I was adding sugar and butter to my crepes (as in the basic recipe), but at some point I realized they tasted fine without it, so I omitted it. Now I make my crepes with or without butter depending on the toppings I'm using (I do not add any sugar).When I'm using whipped cream or fruit as toppings, I cook these simple, light-colored sugar crepes until lightly golden brown. (This is just my preference.) They're fine without the brandy, but it adds fragrance to the finished product. Add as much butter as you like. Recipe by Yukiline

The crepes from my son's favorite crepe stand are so springy and delicious. I thought I would be able to make them at home. So I tried making them with cake flour, rice flour, with different egg amounts, etc. and had my son taste test them numerous times. Finally my son & I agreed that this is the best!This is a precious parent and child collaboration recipe.If you don't have strong (bread) flour, you can use cake flour but it won't be as springy.The brandy is basically only used for the fragrance, so if you don't have any it's perfectly okay.If you don't have any vanilla oil you can use vanilla extract, but I recommend the oil for recipes that are cooked. For 8 ~ 10 crepes. Recipe by Hamumaki